Sift the white flour into a bowl.
Make a well in the middle and put the water and leaven in it.
Stir with a spoon and cover with stretch foil.
Let it go. He needs to increase his volume twice.
Then transfer the mixture to a planetary mixer and add the remaining ingredients of part two.
Add the flour in parts and add more if needed.
The lest should be prolonged. Keep that in mind if you’re going to knead by hand.
My mixer kneads for about 15 minutes. It turned out soft and sedeed dough.
Transfer it to the kitchen counter and leave to “rest” for half an hour.
Then stretch and leave again for half an hour. Repeat this procedure three times.
Transfer the dough to a glass bowl and leave to simmer until it increases its volume three times.
Divide the dough into two balls.
Each ball roll out into a rectangle.
Sprinkle with crushed cow’s cheese and roll over a roll.
Cut the roll into pieces, under a slope.
Arrange the pieces in a 20 cm diameter pan.
Two tortillas come out of these products.
Place the tortillas in plastic bags and leave to simmer until they increase in volume 2 – 3 times.
Beat the egg and smear the tortillas using a brush.
Sprinkle with raw sesame seeds.
Bake at medium level in a preheated 170-degree oven, with a fan for about 45 minutes.
After baking, remove the tortillas from the oven and cover them with towels to cool down.
Have a nice appetite!
Original Recipe from: Gabriela Tsulin
Български
